IRCA | ARTISTIC TATIN

Ingredients

liquid cream 35% fat - lighlty whipped g 500
LILLY CARAMEL g 100
water g 150

Preparation

Dissolve LILLY into water, then gently combine to the lighlty whipped cream to create a soft mousse.

Fill the appropriate little tubes with the mousse and seal them.

Preparation

Pour the topping into a silicone mould, then evenly spread FRUTTIDOR.

Bake at 180°C for 20 minutes.

Once done, put in the blast chiller until completely frozen.

Final composition

Take a base of baked shortcrust pastry and cut it so as to shape a palette. Place it in the center of the plate.

Cut the caramelizzed apple into a proportionate size and lay it onto the shortcrust palette.

Top off with the mousse tube and a slice of dried apple.

Recipe created for you by Fabio Birondi

Chef Executive, Pastry Chef and Chocolatier